JP6423554B1 - Manufacturing method of roux - Google Patents

Abstract

[Problem] To provide a method for producing a roux capable of producing a dish having an improved flavor derived from each raw material while preventing hardening of the raw material mixture in the production process.
(1) A step of heating a first raw material containing a first fat raw material, a starchy raw material, and a first powder raw material while stirring and mixing to obtain a heat-treated mixture; (2) Heat-treating a second raw material obtained by adding an aqueous raw material to the heat-treated mixture at a product temperature of 80 ° C. or higher while stirring and mixing; and (3) adding a second heat treatment mixture to the heat-treated mixture. And a step of stirring and mixing a third raw material obtained by adding the powder raw material to obtain a roux.
[Selection figure] None

Description

  The present invention relates to a method for producing roux in which the raw material mixture is prevented from being cured during the production process and the flavor derived from each raw material is improved.

  Lou is used as a cooking material for cooking curry, stew, hayashi rice sauce and the like. In general, characteristics of roux vary depending not only on the type and amount of raw materials used, but also on various conditions such as the blending order and heat treatment method. Therefore, in order to improve the flavor of roux, much research has been conducted on its production method. (Patent Documents 1 to 4).

Japanese Patent No. 3229838 Japanese Patent No. 3229839 Japanese Patent No. 327684 Japanese Patent No. 3670986

  In the above prior art, the oil and fat raw material and starchy raw material are heated to prepare a heat-treated mixture such as wheat flour roux, and then the powder raw material and the aqueous raw material are added. On the other hand, when the oil and fat raw material and the starchy raw material are heated, when the powder raw material and the aqueous raw material are also added and heated together with stirring and mixing, the mixture rapidly hardens as the temperature rises. When the mixture of the raw materials is hardened and stirring becomes difficult, the whole cannot be heat-treated uniformly to fully extract the flavor of the raw materials. On the other hand, if it can heat-process by suppressing the hardening of the raw material mixture in a manufacture process, each raw material can be made to react organically and the roux which further improved the flavor can be manufactured. Then, this invention aims at providing the method for manufacturing the roux improved in the flavor derived from each raw material, preventing hardening of the raw material mixture in a manufacture process.

As a result of intensive studies to solve the above problems, the present inventors have divided the powder raw material into a first powder raw material and a second powder raw material, and the fat raw material, starch raw material, and first powder raw material are separated. Heating the raw material containing, that is, compared with the case where all powder raw materials are included, heat the fat and oil ratio in the raw material in a high state, then add the aqueous raw material and heat to 80 ° C. or higher, After that, if the second powder raw material is added and stirred and mixed, it is possible to suppress the hardening of the raw material mixture during the manufacturing process even when the raw material of the roux is heated at a high temperature. As a result, it was found that a dish having a high flavor can be produced by using the above, and the present invention was completed.
That is, the present invention provides the following method for producing roux.
[1] A method for producing roux,
(1) A step of heating the first raw material containing the first fat raw material, the starch raw material, and the first powder raw material while stirring and mixing to obtain a heat treatment mixture;
(2) heat-treating the second raw material obtained by adding an aqueous raw material to the heat-treated mixture at a product temperature of 80 ° C. or higher while stirring and mixing to obtain a heat-treated mixture;
(3) stirring and mixing a third raw material obtained by adding a second powder raw material to the heat treatment mixture to obtain a roux;
A method for producing roux, comprising:
[2] The method for producing roux according to [1], wherein the content of fats and oils in the second raw material exceeds 38% by mass with respect to the total mass of the second raw material.
[3] The process for producing a roux as set forth in [1] or [2], wherein the temperature of the heat treatment mixture is maintained at 80 ° C. or higher between step (1) and step (2). .
[4] The process for producing roux according to any one of [1] to [3], wherein in step (2), the aqueous raw material is added as a mixture with the second fat and oil raw material.
[5] In the step (3), the product temperature of the third raw material after adding the second powder raw material is lower by about 5 ° C. or more than the highest temperature achieved during the heat treatment in the step (2). 1]-[4] The manufacturing method of roux as described in any one.
[6] The first powder raw material according to any one of [1] to [5], including at least one selected from the group consisting of sugar, curry powder, milk powder, and amino acids. A manufacturing method for roux.
[7] The above [1] to [6], wherein the second powder raw material includes at least one selected from the group consisting of salt, sugar, curry powder, and citric acid. Method of manufacturing roux.

  According to the present invention, it is possible to produce a roux having an improved flavor derived from each raw material while preventing the hardening of the roux during the production process.

Hereinafter, the present invention will be described in more detail.
“Ru” described in the present specification refers to cooking ingredients used when cooking curry, stew, hayashi rice sauce, hashed beef, soup, and other various sauces. Each dish can be easily made by putting the roux into a place where ingredients such as meat and vegetables are boiled with water. The form of the roux is not particularly limited as long as it is usually employed in this technical field. For example, it may be block, flake, granule, or powder, and preferably block ( Solid roux), flakes or granules.

  In the method for producing roux of the present invention, the first raw material containing the first fat raw material, the starch raw material, and the first powder raw material is heated while stirring and mixing to obtain a heat treatment mixture (step 1). )including. The “oil and fat raw material” described in the present specification refers to fats and oils such as natural fats and processed fats and oils used for food. The oil and fat raw material is not particularly limited as long as the roux can be produced. For example, animal fats and oils such as butter, beef tallow and pork fat, vegetable oils and fats such as margarine, palm oil, cottonseed oil, and corn oil, and these It may be at least one selected from the group consisting of hardened oils and fats. The blending amount of the first oil and fat raw material is not particularly limited as long as the roux can be produced. For example, it may be about 35 to about 70% by mass with respect to the total mass of the first raw material. , Preferably about 40 to about 65% by mass, and may be about 10 to about 38% by mass, preferably about 25 to about 38% by mass, based on the total mass of the raw material of the roux. More preferably, it is about 30 to about 38% by mass. When the blending amount of the first oil / fat raw material is within this range, the effect of suppressing the curing when the second raw material is heat-treated in step 2 described later is enhanced, so that the second raw material can be easily stirred and mixed. Become.

  The “starchy material” described in the present specification refers to a food material mainly composed of starch. The starch raw material is not particularly limited as long as it can produce the roux, for example, starch such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, waste starch and modified starch , Wheat flour, corn flour, rice flour, rye flour, buckwheat flour, wax flour, millet flour, at least one selected from the group consisting of wheat flour, wheat flour, and the like. The blending amount of the starch raw material is not particularly limited as long as the roux can be produced. For example, the starch raw material may be about 10 to about 50% by mass with respect to the total mass of the first raw material. Is about 15 to about 45% by mass, and may be about 5 to about 40% by mass, preferably about 10 to about 35% by mass, based on the total mass of the raw material of the roux.

  The “powder raw material” described in the present specification refers to a powdery food raw material other than the starch raw material. In particular, what constitutes the first raw material heated together with the first fat and oil raw material and the starchy raw material is referred to as “first powder raw material”, and is added to the heat treatment mixture described later to add the third raw material. The constituent is called “second powder raw material”. The first powder raw material may be mixed and heated from the beginning with the first fat raw material and the starch raw material, or after the first fat raw material and the starch raw material are heated to some extent. It may be added and further heating continued. The first powder raw material may be added to the first oil raw material and the starch raw material as powder, or may be added in advance with a small amount of oil raw material.

  As said powder raw material, the powdery food raw material normally employ | adopted by this technical field can be used without a restriction | limiting in particular. The powder raw material may be, for example, sugar, spices, vegetable powder, salt, milk powder, amino acids (condiments), or organic acids such as citric acid. As the spice, one kind of spice may be used alone, or a mixed spice in which a plurality of kinds of spices are mixed may be used. Examples of the spices include curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, chili, mustard, turmeric, and paprika.

  Moreover, as said 1st powder raw material, what a flavor improves by the heating by the process 1 and the heat processing by the process 2 is preferable, Specifically, such as curry powder, coriander, cumin, pepper, chili, turmeric, etc. Spices, sugar, vegetable powder, powdered milk, or amino acids (condiments) may be employed. The blending amount of the first powder raw material is not particularly limited as long as the roux can be produced. For example, even if it is about 5 to about 50% by mass with respect to the total mass of the first raw material. It is preferably about 5 to about 45% by mass, and may be about 4 to about 40% by mass, preferably about 4 to about 35% by mass, based on the total mass of the raw material of the roux.

  The heating conditions in the step 1 can be appropriately adjusted according to the type of roux to be produced and / or the type of the raw material in the first raw material. You may heat for about 1 to about 100 minutes so that it may become 70 to about 150 degreeC.

  In the method for producing rheu of the present invention, the second raw material obtained by adding an aqueous raw material to the heated mixture is heat-treated at a product temperature of about 80 ° C. or higher, preferably about 90 to about 150 ° C. with stirring and mixing. And a step of obtaining a heat treatment mixture (step 2), and the time for the heat treatment is not particularly limited. For example, it is about 1 to about 100 minutes, preferably about 3 to about 75 minutes, more preferably about 5 to about 60 minutes. It may be. When heat treatment is performed under the conditions in this range, moisture in the aqueous raw material can efficiently advance a chemical reaction (particularly, Maillard reaction) of components in the second raw material. By the said process 2, each raw material containing the said water-system raw material can be made to react organically, and the rich roux with the improved flavor can be manufactured. Further, during the heat treatment in the step 2, as long as the product temperature of the second raw material is 80 ° C. or higher, it is not always necessary to continue heating, and the product temperature may be increased or decreased.

  The content of the fat and oil in the second raw material (in addition to the first fat and oil raw material, when the other fat and oil raw material is added in Step 2 includes the other fat and oil raw material), the content of the second raw material Is not particularly limited as long as the viscosity does not rise to the extent that stirring is difficult, but may be, for example, more than about 38% by mass, preferably about 40 to about 65% by mass, based on the total mass of the second raw material. . When the content of the fats and oils in the second raw material is within this range, the effect of suppressing the curing of the second raw material is increased, and thus the stirring and mixing can be easily performed. The measurement of the content of fats and oils in the second raw material can be performed, for example, by an ether extraction method or the like.

  The “water-based raw material” described in the present specification refers to a food raw material containing a certain amount of moisture, and may be solid, liquid, or pasty. The amount of water in the aqueous raw material is not particularly limited, but may be, for example, about 20% by mass or more based on the total mass of the aqueous raw material. Specific examples of the water-based material include pastes or extracts of fruits (such as apples, bananas, and chutneys), pastes or extracts of livestock meat (such as beef, chicken, and pork), and pastes or extracts of vegetables (such as onion and garlic). , Cheese, fresh cream and the like, and at least one selected from the group consisting of these may be used. The amount of the aqueous raw material added is not particularly limited as long as the roux can be produced, but may be, for example, about 0.1 to about 10% by mass with respect to the total mass of the second raw material, It is preferably about 0.1 to about 4% by mass, and may be about 0.05 to about 7% by mass, preferably about 0.05 to about 3% by mass, based on the total mass of the raw material of the roux. %.

  Moreover, you may add the said water-system raw material to the said heat processing mixture as a mixture with a 2nd oil-fat raw material. By doing in this way, the dispersibility of the said water-system raw material in the said heat processing mixture can be improved. As said 2nd fat raw material, the same fat raw material as said 1st fat raw material may be employ | adopted, and a different fat raw material may be employ | adopted. The amount of water in the mixture is not particularly limited, but may be, for example, about 1 to about 50%, preferably about 1 to about 40%, based on the total mass of the mixture.

  The product temperature of the heat treatment mixture when the aqueous raw material is added to the heat treatment mixture is not particularly limited as long as heat treatment of the second raw material containing them is possible. For example, the product temperature of the heat treatment mixture is When the temperature is 80 ° C. or higher, the aqueous raw material may be added. Further, the transition from the step 1 to the step 2 can be carried out continuously. During this time, the temperature of the heat treatment mixture may be kept at 80 ° C. or higher, and the heat treatment in the step 2 is possible. As long as it is, the product temperature of the heat treatment mixture may be temporarily lowered to less than 80 ° C. before the heat treatment. And the said process 2 may be implemented in the same heating stirring kettle as the said process 1, and may be implemented in a different heating stirring kettle.

  The method for producing roux according to the present invention includes a step (step 3) of obtaining roux by stirring and mixing a third raw material obtained by adding a second powder raw material to the heat treatment mixture. The “second powder raw material” described in the present specification is a powder that has been refrained from being added before the heat treatment in the step 2 in order to prevent a decrease in the content of fats and oils in the second raw material. It is a food material that is in the form of a third raw material that is stirred and mixed together with the heat treatment mixture. The second powder raw material may be the same type of powder raw material as the first powder raw material, or may be a different type of powder raw material. The second powder raw material may be added to the heat treatment mixture as a powder, or may be added in advance mixed with a small amount of oil and fat raw material.

  As said 2nd powder raw material, you may employ | adopt at least 1 sort (s) selected from the group which consists of salt, sugar, curry powder, a citric acid etc., for example. The blending amount of the second powder raw material is not particularly limited as long as the roux can be produced. For example, even if it is about 5 to about 60% by mass with respect to the total mass of the raw material of the roux. It is preferably about 5 to about 55% by mass, and the total amount of the powder raw material combined with the amount of the first powder raw material may be about 9 to about 70% by mass, preferably Is about 9 to about 64% by weight.

  The product temperature of the third raw material after the second powder raw material is added to the heat treatment mixture is not particularly limited as long as the roux can be produced. For example, the product temperature is the heat treatment of the step 2. The amount of the second powder raw material so that it is about 5 ° C. or more, preferably about 10 ° C. or more lower than the highest temperature reached at that time (the highest product temperature that the second raw material reached during the step 2). The second powder raw material may be added by adjusting the product temperature of the heat treatment mixture. By managing the product temperature of the third raw material after the addition of the second powder raw material in this way, an increase in the viscosity of the third raw material can be more effectively suppressed. In the step 3, stirring and mixing may be performed to such an extent that the third raw material is not cured while maintaining the product temperature of the third raw material at a predetermined temperature after the addition of the second powder raw material. The third raw material may be cooled by stirring and mixing at room temperature and cooled or forcibly cooled by a cooling pot.

  The process for producing roux according to the present invention includes a step of adding an arbitrary food raw material (such as the second aqueous raw material or the third powder raw material) or an arbitrary additive in various forms unless the object of the present invention is impaired. May further be included.

  The method for producing roux of the present invention can be used for producing roux for cooking curry, stew, coconut rice sauce, hashed beef, soup, and other various sauces. The roux produced according to the process for producing roux of the present invention may contain, for example, about 10 to about 38% by mass, preferably about 25 to about 38% by mass, more preferably about 30 to about 38% by mass of the above fat raw material. The starchy raw material may contain about 5 to about 40% by mass, preferably about 10 to about 35% by mass, and the fat and oil raw material, the starchy raw material, the first powder raw material, and the aqueous raw material And / or the flavor derived from the second powder raw material is improved. If such a roux is used, a dish with rich flavor can be produced.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, the scope of the present invention is not limited to these Examples.

[Example 1]
(1) 34 parts by weight of hardened palm oil and 25 parts by weight of wheat flour are put into a heating and stirring kettle and heated while being stirred and mixed. Then, 4 parts by weight of curry powder, 10 parts by weight of sugar, 1 part by weight of milk powder, and amino acid 1 Part by mass was added and heated with stirring and mixing. The temperature of the raw material (first raw material) in the heating and stirring vessel was raised to 95 ° C. over 60 minutes from the start of heating to produce a heated roux (heat treatment mixture).
(2) 90-100 degreeC goods, stirring and mixing the 2nd raw material obtained by adding the mixture of 1 mass part of apple paste (water content 30 mass%) and 1 mass part of palm hardened oil in a heating stirring kettle. Heat treated for 7 minutes at a temperature to obtain a heat treated mixture. In addition, content of the fats and oils in a 2nd raw material was 45 mass%, and the product temperature of the raw material in the heating stirring kettle at the time of completion | finish of stirring was 100 degreeC.
(3) 12 parts by mass of sodium chloride, 9 parts by mass of curry powder, and 2 parts by mass of citric acid were added to the heating and stirring vessel. The product temperature of the raw material in the heating and stirring pot after the addition was 93 ° C. Thereafter, the raw material in the heating and stirring kettle was cooled to 60 ° C. while stirring and mixing. This was filled into a container, and further cooled and solidified to 20 ° C. to produce curry roux (solid roux).

[Comparative Example 1]
When heating and stirring oils and fats and wheat flour, do not add any powder raw materials, add a mixture of apple paste (water content 30% by mass) and hardened palm oil, and after heat treatment, curry powder, sugar A curry roux (solid roux) was produced in the same manner as in Example 1, except that powdered milk, amino acid, sodium chloride, and citric acid were added in predetermined amounts. In addition, content of the fats and oils in the 2nd raw material at this time was 57 mass%.

[Comparative Example 2]
After adding oil and fat and wheat flour to a heating and stirring kettle and heating and stirring, not only curry powder, sugar, milk powder, and amino acids, but also salt, curry powder, and citric acid are added in predetermined amounts to prepare a heated roux. An attempt was made to produce curry roux (solid roux) in the same manner as in Example 1 except that no powder raw material was added after the addition of apple paste (water content 30% by mass). However, when the second raw material obtained by adding a mixture of apple paste (water content 30% by mass) and hardened palm oil to heated roux prepared with these raw materials is heat-treated at a product temperature of 80 ° C. or higher, the product temperature As the viscosity of the second raw material increases, the viscosity of the second raw material increases and the curry roux (solid roux) cannot be manufactured. In addition, content of the fats and oils in the 2nd raw material at this time was 35 mass%.

[Comparative Example 3]
A curry roux (solid roux) was produced in the same manner as in Example 1 except that the second raw material was heat-treated at a product temperature of 70 to 75 ° C. in Step 2. In addition, the product temperature of the raw material in the heating stirring kettle at the time of completion | finish of stirring of the process 2 was 75 degreeC, and the raw material temperature in the heating stirring kettle after addition of salt, curry powder, and a citric acid was 69 degreeC. .

[Test example]
Curry sauce was prepared using the curry roux of Example 1 or Comparative Example 1 or 3. Specifically, 115 parts by mass of curry roux and 750 parts by mass of hot water were put into a heating kettle and boiled to prepare a curry sauce.
Sensory evaluation was performed by five panelists (A to E) on the “richness” of the prepared curry sauce. The curry sauce of Comparative Example 1 was used as a reference (score 1: weak body), and other curry sauces were evaluated in the following three stages.
"Body"
3: There is enough richness suitable for curry 2: There is more but less than curry sauce with a rating of 1: 1: Body is weak

The score and average value of each panelist are shown in Table 1.

  In the manufacturing process of the curry roux of the comparative example 1, since the heat treatment was not performed on the powder raw material, the expression of the flavor was insufficient, and even when this roux was used, only a curry sauce with a weak body could be produced. Moreover, in the manufacturing process of the curry roux of the comparative example 3, although some powder raw materials were heat-processed, since the temperature at the said heat processing was inadequate, the curry sauce produced using this roux Although the richness was improved as compared with Comparative Example 1, it was insufficient as curry. On the other hand, in the manufacturing process of curry roux of Example 1, sufficient heat treatment is applied to some powder raw materials. By using this roux, curry having sufficient richness suitable for curry. The source could be made. This is considered to be because the flavor derived from each raw material was improved by the production method of the present invention.

[Example 2]
Instead of adding 1 part by weight of apple paste (water content 30% by weight), except that 1 part by weight of onion paste (water content 30% by weight) was added, curry roux (solid roux) was prepared in the same manner as in Example 1. Manufactured.
A curry sauce was prepared in the same manner as in the test example using the curry roux of Example 2. As a result of eating this sauce, it was confirmed that in addition to the good flavor of onion, a curry sauce with sufficient richness suitable for curry could be produced.

Example 3
Instead of adding 1 part by weight of apple paste (water content 30% by weight), except that 1 part by weight of beef paste (water content 30% by weight) was added, curry roux (solid roux) was prepared in the same manner as in Example 1. Manufactured.
A curry sauce was prepared in the same manner as in the test example using the curry roux of Example 3. As a result of eating this sauce, it was confirmed that in addition to the good flavor of beef, a curry sauce with sufficient richness suitable for curry could be produced.

Example 4
A method similar to Example 1 except that 2 parts by weight of apple paste (water content 30% by weight) was added instead of 1 part by weight of apple paste (water content 30% by weight) and 1 part by weight of amino acid was not added. Kalairou (solid roux) was produced.
A curry sauce was prepared in the same manner as in the test example using the curry roux of Example 4. When I ate this sauce, I felt that it was enough for curry.

Example 5
Instead of putting 34 parts by mass of hardened palm oil into a heating and stirring kettle, 35 parts by weight of hardened palm oil is added, and a mixture of 1 part by weight of apple paste (water content 30% by weight) and 1 part by weight of hardened palm oil is used. Curry roux (solid roux) was produced in the same manner as in Example 1 except that only 1 part by weight of apple paste (water content 30% by mass) was added to the heated roux instead of adding to the heated roux. In Example 5, it was difficult to disperse the apple paste in the heated roux as compared to Example 1, but curry roux (solid roux) could be produced.
A curry sauce was prepared in the same manner as in the test example using the curry roux of Example 5. When this sauce was eaten, although it was not as much as the curry sauce produced using the curry roux of Example 1, sufficient body suitable for curry was felt.

  As described above, heat-treating the second raw material containing the water-based raw material at a product temperature of 80 ° C. or higher while stirring and mixing, adding the first powder raw material before the heat treatment, It was found that by adding the powder raw material, each raw material can be sufficiently heat-treated without causing the raw material mixture to harden, and its flavor can be extracted. Therefore, it is possible to produce a roux that can produce a dish with improved flavor derived from each raw material while preventing hardening of the raw material mixture in the production process.

Claims (6)

A manufacturing method for ruu,
(1) A step of heating the first raw material containing the first fat raw material, the starch raw material, and the first powder raw material while stirring and mixing to obtain a heat treatment mixture;
(2) heat-treating the second raw material obtained by adding an aqueous raw material to the heat-treated mixture at a product temperature of 80 ° C. or higher while stirring and mixing to obtain a heat-treated mixture;
(3) stirring and mixing a third raw material obtained by adding a second powder raw material to the heat treatment mixture to obtain a roux;
Only containing the fat content of the second in the raw material, characterized in that said more than 38% by weight relative to the total weight of the second source, roux method of manufacturing.   The process for producing roux according to claim 1, wherein the temperature of the heat treatment mixture is maintained at 80 ° C or higher between step (1) and step (2). The process for producing roux according to claim 1 or 2 , wherein in the step (2), the aqueous raw material is added as a mixture with the second oil raw material. In step (3), the second of said after addition of powder material third source of product temperature, step (2) heat treatment at a low maximum temperature of about 5 ° C. or more, claim 1-3 The manufacturing method of the roux as described in any one of these. The said 1st powder raw material manufactures the roux as described in any one of Claims 1-4 containing at least 1 sort (s) selected from the group which consists of sugar, curry powder, vegetable powder, milk powder, and an amino acid. Method. The method for producing roux according to any one of claims 1 to 5 , wherein the second powder raw material contains at least one selected from the group consisting of salt, sugar, curry powder, and citric acid.